JPH0157934B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing fermented dairy products. In the field of fermented dairy products, the problem of rancidity, that is, stuffy odor caused by fermentation, has not yet been satisfactorily solved. Although the cause of the fermentation stuffy odor is not yet clear, it is clear that the essence of the stuffy odor is the strong odor of volatile lower fatty acids such as butyric acid generated during the fermentation process by lactic acid bacteria. but,
In any case, the stuffy smell significantly impairs the flavor of fermented dairy products and gives them an unpleasant texture, so preventing this is a long-standing challenge in this field. In view of these circumstances, the present inventor conducted various studies on means to eliminate the fermented stuffy odor in fermented dairy products and improve the original mild flavor of fermented dairy products. As a result, we found that adding a mixture of yeast and egg white decomposition products at an appropriate time in the manufacturing process surprisingly eliminated the stuffy odor and improved the original mild flavor of dairy products. Completed the invention. Fermented dairy products in the present invention include cheese and fermented milk, especially yogurt. It also includes fermented butter. Regarding cheese, the present invention is effective for both natural cheese and processed cheese. There are many types of natural cheese due to differences in raw materials, coagulation methods, ripening methods, etc., and although they vary somewhat depending on the type, they all suffer from runcid formation after ripening. However, when implementing the invention,
For example, as shown in the effect examples below, there was an improvement in runcidity and flavor, resulting in an overall evaluation of mild and delicious.
Similar evaluations have been obtained for processed cheese. Yogurt has the disadvantage that in addition to the occurrence of rancidity in some parts, lactic acid fermentation progresses during storage, resulting in a stronger sour taste and increased separation of whey, resulting in the so-called syneresis phenomenon.
This drawback significantly impairs the texture, which is an important element in the flavor of yogurt.
However, when the present invention is implemented, the syneresis phenomenon is prevented and the original flavor of yogurt is successfully maintained, as shown in the effect examples below, for example. Here, the yeast decomposition product according to the present invention refers to the cell wall of yeast such as brewer's yeast and different yeasts other than brewer's yeast, such as baker's yeast, sake yeast, soybean oil yeast, and wine yeast. Refers to things destroyed by processing. Commercially available products include yeast autolysates, ie, yeast extracts. The egg white decomposition product may be either acid-decomposed egg white or enzymatically decomposed egg white. As a mixture of yeast decomposition product and egg white decomposition product, for example, one commercially available under the trade name Fretas A can be obtained and used in the present invention. Fretus-A is mainly composed of peptides and amino acids obtained by limited decomposition of egg white.
It contains 50% of a mixture of this and yeast extract derived from the above-mentioned brewer's yeast, and 50% of processed starch. The component analysis values are as follows. Carbohydrate 76.5% Moisture 6.3% Crude protein 6.1% Crude fat 0.3% Reducing sugar 2.1% Salt 8.7% Since the product is derived from natural products, slight variations in analytical values may occur, but the characteristics will not be impaired. It has been adjusted as follows. The amount of the mixture of yeast decomposition and egg white decomposition products according to the present invention varies slightly depending on the type of fermented dairy product, but in any case, the preferred range is 0.05 to 0.5% based on the finished product. . but,
The invention is not limited to this scope. Next, in the case of cheese production, it may be added as is while stirring at an appropriate time after the completion of the fermentation process. Generally, it can be added as is during the stirring stage for homogenization immediately before packaging or hot-packing the finished product. For example, in the production of cream cheese, a type of natural cheese, a starter is added to raw milk and fresh cream, fermented and matured, and then an emulsifier is added after cutting, heating, and whey separation. When emulsifying, it may be added together with an emulsifier and stirred. Furthermore, in the case of producing processed cheese, several types of natural cheeses may be mixed together, heated and melted, and emulsifiers, spices, etc. may be added and stirred at the same time. When producing yogurt, skim milk, sucrose, stabilizers, etc. may be added to water, heat sterilized, and then added to the lactic acid bacteria and stirred at the time when the lactic acid bacteria are added and stirred. However, the present invention is characterized in that a mixture of yeast decomposition product and egg white decomposition product according to the present invention is added,
The method of addition is not limited to those described above. Next, the effects of the present invention will be illustrated by the following effect examples. Effect example 1 Sample In the description of Example 1, Fretas A0.15%
Frettuce instead of adding A0%, 0.1% and
Samples were three types of cream cheese: A (no additive), B (added 0.1%), and C (added 0.2%), which were manufactured in the same manner as described in Example 1 except that 0.2% was added. did. Method A test panel of 10 men and women was selected, and after having them smell yogurt and recognize the aroma characteristics of fermented stuffy odor, they were given 2 g of each sample. The test was conducted as follows. (1) First, a rank test was performed using the Kramer method. (2) Next, we conducted a three-point comparison method using the same test panel. In the three-point comparison method, after canceling out the effects sequentially, a two-digit random number was used for testing. (3) Questions were set up to comprehensively examine palatability. Results (1) Ranking determined by Kramer's method The scores for each sample were as follows.

[Table] Detection results n (number of panels) = 20, k (number of samples) = 3 When the risk rate is 5% (α = 0.05), a = 32 When the risk rate is 1% (α = 0.01), c = 32 By the way, from the table above, minR=R _B =30 Therefore, R _B <a (α=0.05) R _B <c (α=0.01) In other words, there is a significant difference between the three samples A, B, and C, especially B. was delicious and liked. (2) Preference evaluation using three-point comparison method The selection rate was 70%. In other words, the risk rate is 5%.
A significant difference was confirmed between the additive-free plot and the additive plot. Also, of the 70% of samples that showed a significant difference, 50% were rated as delicious, so appropriate judgment was required. In addition, 50% of the samples were judged to have an improvement effect on fermentation stuffy odor. Therefore, it is determined that the addition of Fretus-A improved the palatability and improved the fermentation stuffiness odor. (3) Regarding preference, the following answers were obtained. Sample A was rated as having a strong sourness of 40%, a salty taste, a peculiar odor, a bad taste in the mouth, a strong odor, and a bad odor. For sample B, texture: Mild, sour taste: Good flavor.Taste: Umami, sweet taste.Aroma: Strong milk taste, fresh butter-like, no stuffy smell. It was found that palatability was extremely high. Regarding Sample C, Texture: Smooth texture, 60% acidity, Taste: Crisp flavor, Taste: Fair flavor, not addictive, Aroma: No odor, butter-like. Overall, 11 people found B delicious, 5 people found C delicious, and 4 people found A delicious.
It was a name. Effect example 2 Sample In the description of Example 3, Flex-A0.5%
A (without additives) and B (with 0.3% added) prepared by the same method as described in Example 3 except that instead of adding 0% and 0.3% of Fretuce-A.
Two types of processed cheese were used as samples. Method: A test panel of 12 men and women was selected, and each sample was
It was given in a 1.5 cm cube type. The test method involved recognizing the palatability of samples A and B, and then characterizing each of them. Results: There were 16 people who showed favorable scores for B, and 8 people who showed favorable scores for A. Regarding preference, the following answers were obtained. Regarding sample A, the taste was bland and the texture was less smooth. It also felt a little rough on the tongue. The softness is the same as sample B. Slightly salty taste. Quality deteriorates. It feels kind of oily. There is no balance in flavor due to the salty taste.
Overall, it lacked a bit of flavor and had a strong salty taste. Regarding sample B, it melts well in the mouth and is smooth on the tongue. The flavor is strong and elegant without being unpleasant. It tastes good and has a rich flavor. It's easy to eat and has a delicious aftertaste. The soft and mild salty taste is just right. Some people described the flavor as being the best, and the overall flavor and softness were particularly emphasized. Effect example 3 Sample In the description of Example 5, Fretuce-A0.15%
Frettuce instead of adding A0%, 0.1% and
Three types of yogurt, A (no additive), B (added 0.1%), and C (added 0.2%), manufactured by the same method as described in Example 5 except that 0.2% was added, were sampled. And so. Method: The container was left on its side at 5°C and at room temperature for 2.5 hours, and the acidity (% as lactic acid), PH, and amount of syneresis (ml) were measured. Results The results are shown in the table below.

[Table] As is clear from the table, the syneresis phenomenon was prevented by the addition of Fretus-A, and therefore the texture, which is an important element in the flavor of yogurt, could be maintained in its original state. Next, the present invention will be explained in more detail with reference to Examples. Example 1 1 kg of raw milk and 0.5 kg of fresh cream were mixed as raw materials, 2% of starters (Streptococcus lactis and Streptococcus cremoris) were added to the raw materials, and fermented at 22-23°C for 12 hours. Aged (acidity 0.8-0.9%). After cutting and heating at 55℃ and separating the whey, 0.15% of Fretus-A is mixed with sorbitan fatty acid ester, 0.1% of gum tragacanth, and 0.1% of monoglyceride.
% emulsion stabilizer and stirred, heated to 80°C, hot-packed and cooled. The fermented stuffy odor disappeared from this product. Example 2 The same procedure as described in Example 1 was carried out except that 0.3% Fretus-A was added instead of 0.15% Fretus-A. The fermented stuffy odor of the obtained product disappeared, and the product had a delicious taste and increased palatability. Example 3 After mixing and pulverizing 0.7 kg of cheddar cheese and 0.3 kg of cream cheese, the mixture was heated and melted at 80°C for 5 minutes, and the blended cheese was mixed with 0.5% Fretuce-A, 1% monoglyceride, 0.1% spice, and citric acid. The mixture was added together with 2% sodium and 5% water, stirred at 80°C for 10 minutes, packed in 200g containers and cooled at 2-5°C. The fermented stuffy odor of this product disappeared, the flavor was improved, and palatability was improved. Example 4 The same procedure as described in Example 3 was carried out except that 0.05% Fretus-A was added instead of 0.5% Fretus-A. The resulting product did not have a fermented stuffy odor. Example 5 Skim milk powder 110g, sucrose (granulated sugar) 110g,
Dissolve 5g of gelatin and 3g of agar in 750g of water,
Sterilize at ℃ for 30 minutes and immediately cool to 40℃. 25 g of starter (Lactobacillus bulgaricus) was added thereto, stirred, 1 g of flavor (lemon) and 0.15% of Fretus-A based on the total weight were added, stirred thoroughly, and immediately bottled in 120 ml portions. 37
Fermentation was carried out for 7.5 hours in a constant temperature oven at 0.9°C, and the fermentation was terminated when the oxygen concentration reached 0.7%, and the mixture was refrigerated at 5°C or below. The obtained product does not have a fermented stuffy odor,
In addition, when the bottle was placed on its side and left at 5°C for 2.5 hours, no syneresis was observed.

Claims (1)

[Scope of Claims] 1. A method for producing fermented dairy products, which comprises adding a mixture of yeast decomposition products and egg white decomposition products to the dairy products. 2. The method for producing a fermented dairy product according to claim 1, wherein the fermented dairy product is cheese. 3. The method for producing a fermented dairy product according to claim 1, wherein the fermented dairy product is yogurt. 4. The method for producing a fermented dairy product according to claim 1, 2 or 3, wherein the amount of the mixture of yeast decomposition product and egg white decomposition product added in the fermented milk product is 0.05 to 0.5%.